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Ass Kickin Ketchup With Bacon Fried Bacon Wrapped Hot Dog

Ingredients
  • 8 hot dogs
  • 8 slices bacon
  • oil for frying
  • 8 hot dog buns, split and toasted
  • Top with Ass Kickin Ketchup With Bacon
Directions
  1. Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns Top with Ass Kickin Ketchup With Bacon.

Sierra Nevada Porter & Spicy Brown Mustard Macaroni Salad

Ingredients
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 3 tablespoons Sierra Nevada Porter & Spicy Brown Mustard
  • 2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon white sugar, or more to taste
  • 1 cup finely diced celery
  • 3/4 cup diced red bell pepper
  • 1/2 cup grated carrot
  • 1/2 cup chopped green onions, white and light parts
  • 1/4 cup diced jalapeno pepper
  • 1/4 cup diced poblano pepper
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 tablespoon mayonnaise (optional)
  • 1 tablespoon water (optional)
Directions
  1. Whisk 1 cup mayonnaise, vinegar, Sierra Nevada Porter & Spicy Brown Mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
  2. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
  3. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  4. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look

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What The Media Says

  • Chip globe-trots in search of new hot sauces ... thus giving him the largest collection in the world according to Chili Pepper Magazine.

    The Washington Post
  • We've been talking about them all week long. Today's the day we're ready to cook with hot sauce. We've got Chip Hearn here...

    NBC
  • Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters.

    The Tampa Tribune
  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

    TNN
  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

    The New York Times
  • Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands.

    Advertising Age
  • Where you can buy any hot sauce made by man.

    Good Morning America
  • For lovers of hot sauce, this place is heaven.

    The Philadelphia Inquirer
  • One of the best 202 things about the South. You don't have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step...

    Southern Living
  • Probably the most unique store in this part of the country.

    PBS
  • Chip Hearn's hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he's sample nearly all of them.

    The Boston Globe
  • Our guest Chip Hearn ... publisher of Peppers Catalog and heating up with the hottest sauces.

    Food Network